If bread pudding is on the menu…we are going to order it.
I felt as though I needed to redeem myself after my last bread pudding incident and finally found a recipe that I was able to adjust to my liking. I prefer my bread pudding simple. No raisins or nuts (but you can easily add whatever you like).
I was torn between making a hard sauce, butterscotch sauce, caramel sauce or vanilla sauce and ended up going with a vanilla/caramel.
This bread pudding is served warm with vanilla ice cream and a drizzle of vanilla sauce.
It is pretty close to perfection.
I put the bread in the dish without soaking/greasing the pan. So don’t follow this step. First, soak bread for 5 minutes in a separate bowl and grease baking dish well before pouring bread into pan. Then bake!
While the bread pudding bakes, make the sauce.
I sadly don’t have a picture of the finished product in a bowl…we ate it too fast.
Classic Bread Pudding with Vanilla Sauce
4 Cups Dried White Bread (I used a french loaf, crust removed and cut into cubes)
2 Eggs, Slightly Beaten
2 Cups Milk
1/4 Cup Butter, Melted
1/2 Cup Sugar
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Nutmeg
1 Teaspoon Vanilla
1 Stick Butter
1/2 Cup Sugar
1/2 Cup Packed Brown Sugar
1/2 Cup Whipping Cream
1 Tablespoon Vanilla
Preheat oven to 350 Degrees.
Bread should be stale. Either cut into cubes and let sit out overnight or preheat oven to 300 degrees and place cubed bread into oven for about 15 minutes or until they feel stale to touch.
Grease a 1 1/2 quart casserole, or 9×13 pan and set aside.
In a bowl, combine eggs, milk, melted butter, sugar, cinnamon, nutmeg, and vanilla.
Pour mixture over bread cubes and let sit about 5 minutes. Pour into greased pan and bake, uncovered for 50-55 minutes or until puffed and browned on top.
Remove from oven and serve warm with vanilla ice cream and sauce.
Combine all sauce ingredients except vanilla in a small saucepan. Heat until melted and begins to boil. Once it comes to a rolling boil, remove from heat and add vanilla. Mixture will bubble up, this is normal. Stir in vanilla and let cool. Pour over ice cream and bread pudding and serve. Store in a jar for up to 2 weeks and use as a topping on all your favorite desserts!
Recipe adapted from Better Homes and Gardens Cookbook.